Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder

✍ Scribed by W. Krasaekoopt; B. Bhandari; H. Deeth

• Book ID: 108825627
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 617 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb10998.x